About
Posts
Recipes
Raw Beet Salad with Baby Arugula, Goat Cheese, and Hazelnuts
Raw Beet Salad
with Baby Arugula, Goat Cheese, and Hazelnuts
Millet Salad with Pickled OnionsWarm Goat Cheese SaladArugula, Radicchio + Fennel SaladArugula Peach Corn SaladCitrus Salad with Ricotta SalataWatermelon Radish + Snap Pea SaladEndive SaladGreek Peasant SaladShrimp + Saffron RiceSpinach Salad + QuinoaWinter Kale Salad

Raw Beet Salad

with Baby Arugula, Goat Cheese, and Hazelnuts

INGREDIENTS

Serves 4, as a starter
  • 2 medium golden beets
  • 2 Chioggia (or small red) beets
  • 1 tablespoon white Balsamic vinegar
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and pepper
  • 4 packed cups baby arugula (or mache, watercress, or other baby greens)
  • 1/4 cup crumbled goat cheese
  • 1/4 cup chopped, toasted hazelnuts
Recipe by Anna Watson Carl
Photo by: Signe Birck

STEP  OF 

Sample step.
« PREVIOUS
NEXT »
Read More

DIRECTIONS SHOW STEP-BY-STEP

Wash and scrub the beets, and trim off the greens. Peel the beets and, using a hand guard, carefully slice them paper-thin on a mandoline. Cover the sliced beets with a wet paper towel while you prepare the rest of the salad.

In a medium bowl, whisk together the white balsamic vinegar and 2 tablespoons of the olive oil and season with salt and pepper. Add the arugula and toss until evenly coated.

Set out 4 small (salad-sized) plates. Create a circle of beets on each plate, alternating colors between golden and striped (or red). Drizzle the remaining 1 tablespoon of olive oil on the beets and season with sea salt and pepper. Place a pile of arugula in the center of each circle and top with goat cheese and hazelnuts.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity